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MEAT

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal. PORK Pork is the culinary name for meat from the domestic pig, which is eaten in many countries. It is one of the most commonly consumed meats worldwide. Desirable in/from pig slaughtered at 6-8 months olds. Picnic, kasim, and pige are the cuts commonly cured or preserved as ham. BEEF Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers CARABEEF Carabeef is obtained from carabao. Preserved or cured meat includes beef longgnisa, smoked beef and adobo. Dried meat includes tapa. POULTRY Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs, or rising for their meat and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae, commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat production worldwide, after pork at 38%. CHIVON Goat meat is the meat of the domestic goat. It is often called chevon or mutton when the meat comes from adults, and cabrito or kid when from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon.

DIFFERENT CUTS OF MEAT Meat cuts are classified as whole sale and retail cuts. A slaughtered animal is called carcass. When prepared from the market, it is cut into larger pieces or wholesale cuts and further reduced to retail cuts. Those sold to the markets are retail cuts or whole cuts. a. Tender cuts - These came from the fleshy part which is not frequently exercised like sirloin, porterhouse, T-bone, prime rib toast, and tender loin and other whole loin or kadera as club steak. b. Less tender cuts- cuts which come from the most exercised parts of animals like chunk, flank, rump, back, neck, feet and shoulder. c. Tough cuts- muscles which get more exercise located in the lower part. Tough beef cuts are the shank, flank, plate, brisket and neck. d. Variety cuts- These are the animal glands and other internal organs, which include the liver, kidney, tripe, lungs, brains and tongue. The tail, blood and skin are also variety cuts.

MEAT BASICS TIPS FOR BUYING FRESH MEATS y y Choose wrapped packages without any tears, holes or leaks. There should be little or no fluid in the bottom of the tray. Make sure the package is cold ang feels firm. Avoid buying packages that are stacked too high in the meat case because they may not have been kept cold enough. Check the sell-by date. This shows the last day the product should be should, but the meat will be fresh if cooked and eaten within 2 days of the date. Put packages of meat in plastic bags before putting them in your grocery cart so that any bacteria present in the juices doesnt drip on and contaminate other foods, especially those that wont be cooked. Dont buy or use any meat that have turned gray, has an off odor or feels slippery. Put meat in the refrigerator as soon as you get home from shopping. If youre running a lot of errands, save shopping until last, then scoot right homeif youve got fresh or frozen meat in your grocery bag.

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CHARACTERISTICS OF GOOD QUALITY BEEF/CARABEEF y y y y y y y The flesh is red and clean. The fat is white for yhe carabeef. It is yellowish and creamy in cowsmeat. The flesh is compact and does not separate when you hold it. Ther is no foul odor. The texture is fine and firm. The bone is pinkish, if young, and gray and coarse, if old. The flesh is evenly layered with fat.

CHARACTERISTICS OF A GOOD QUALITY PORK y y y y y The flesh is pink. It is compact and does not separate when yu touch it. Texture is fine and firm. The flesh is layered with fine white fat. The fai is only soft and oily. There is no foul odor.

CHARACTERISTICS OF A GOOD QUALITY POULTRY y y y y y The breast is plump. The skin is smooth and not diseased, it it free from damage such as tears,. The feet are soft and the breastbone is pliable. All pinfeathers should be removed. It has distinct dark and white meat. Muscles meat has less fat.

READING A MEAT LABEL A lot of information is squeezed onto the little label on a package of meat, information that will help you make the right selection for your recipe and even help you know how the meat should be cooked. Label information is standardalized , so no matter what kind of meat youre buying or whre you live, everyone has the same information.

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kind of meat: beef, pork, chivon, veai. primal or wholesale cut: chuck, rib, loin, etc. retail cut: blade, roast, loin. chops, etc. weight, the price per pound, the total price and sell-by date.

STORING AND HANDLING MEAT TIPS FOR STORING MEAT Follow these steps timeable to keep meat freshbefore cooking: y If meat is purchased at the meat counter, it will be wrapped in butcher paper. Once you bring it home, unwrap it and repackage tightly inmoisture- and vaporresistant materials such as plastic wrap, aluminum foil or plastic freezer bags. You dont need to rewrap meat package in clear plastic wrap or Styrofoam tray, but you may want to put it on a plastic bag in case the original packaging leaks. Store meat immediately in the compartment or coldest part of your refrigerator, or freeze it as soon as possible. Ground meat is more perishable than other cuts, so use it within 2 days. Cook or freeze meat within two days of the seel-date.

HANDLING RAW MEAT Cooking meat to the recommended doneness destroys any bacteria present in the meat. To avoid foodborne illnesses and cro-contamination when preparing raw meat for cooking, follow these tips: y Wash your hands in hot, soapy water before and after handling meat. y Use disposal water towels when working with raw meat or cleaning up afterward. If you use a dish cloth, throw it in the washer with hot water and detergent before using again. y Never serve cooked meat on the unwashed platter that was used to carry it to the grill. The same goes for using unwashed knives ang cutting boards for cooked meats that were first used with raw meats. y Keep hot foods hot and cold foods cold. Refrigerate leftovers as soon as possible after cooking. y Cook meat in one step, so bacteria dont get a head start in growing.

CUTTING RAW MEAT Need to cut raw meat into cubes, thin slices or strips? Here is a handy tip: Put the meat in the freezer until its firm but not frozen, 30-60 minutes, depending on the size of the piece. Its a snap to slice, even paper thin. COOKING MEAT Where the meat comes from on an animal will determine the methods you use to cook it. With the right cooking method, time and temperature, every cut of meat can be tender or flavorful. y Tender cuts- The rib and loin are two tender cuts. Use dry cooking methods those with no added liquid such as roasting, broiling, panbroiling, grilling, panfrying, stir-frying ang deep-frying.

Less-tender cuts- The shoulder, rump, and cuts from the legs are less-tender cuts. Use moistheat methodsthose using steam or added liquidsuch as braising, slow-cookers and stewing. Long, slow, moist cooking will both tenderize the meat and develop flavor.

DETERMINING DONENESS Different types of cuts of meat must be cooked to certain degreesof doneness in order to kill bacteria in the meat. No meat should be cooked to less than medium-rare; veal, and pork to no less than medium. You can always cook meat so it is more done, but it will be chewier and less juicy. Keep in mind that the cooking time are approximate. Lots of factors can affect them: your oven, the color of the pan, the part of the country you live in and the individual animal. So, let the internal temperature be your guide for when to start checking if it is done.

IS IT DONE YET? Cooking meat to just the right doneness ot only to ensure that it will taate great but that it will be safe to eat too. For largerpieces of meat such as roast and ground meat mixtures such as burgers and meat loaf, its best to use thermometer to tell if meat is done. For smaller pieces or cuts, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts and check the color.

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